YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy Garlic Cauliflower Mash and Steamed Asparagus
Pan-seared salmon served over a velvety garlic cauliflower mash with tender steamed asparagus, finished with a sprinkle of toasted walnuts.
INGREDIENTS
6.5 ounces Salmon Fillet
300 grams Cauliflower florets
1 tablespoon Ghee
1.5 tablespoons Avocado Oil
150 grams Asparagus spears
15 grams Chopped walnuts
2 cloves Garlic
PREPARATION
Steam the cauliflower florets until very tender, about 10-12 minutes.
Transfer the steamed cauliflower to a food processor along with the ghee and minced garlic, then blend until completely smooth and velvety.
Steam the asparagus spears for 3-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
Heat the avocado oil in a large skillet over medium-high heat.
Place the salmon in the hot skillet skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Plate the cauliflower mash first, top with the seared salmon and asparagus, and garnish with the chopped toasted walnuts.